If your zucchini are organic, you don’t need to peel them. The choice is yours. Otherwise, you should. I did for this recipe.

Peel your zucchini and slice them lengthwise. They shouldn’t be too thin, or they’ll burn. Set aside for a moment.

In a small bowl or dish, mix two teaspoons Chaat Masala and two teaspoons salt per zucchini. Mix with a fork.

I used a grill pan to cook the zucchini. A frying pan or broiler will also work. If using a broiler, place the oven rack about four inches/10 cm below the heating element. Pour about two tablespoons olive oil on a heavy baking sheet. Heat to high.

For a frying or grill pan, use just enough olive oil to film the pan. Heat it to medium high.

Arrange as many zucchini slices as fit without crowding. Sprinkle the Chaat Masala/salt over with your fingers. Cook about five minutes a side, turning the vegetables over with tongs or a fork.

Transfer the cooked zucchini to a plate or platter.

Use the oven fan or open a window if necessary. Add more oil to pan if needed.

Replenish the spices if needed; any leftover spice mixture (I had barely a teaspoon) may be tipped into a small ziploc style bag and used within a month on other vegetables or chicken, pork, or tofu dishes.

notes:

John and I ate–devoured, really–three zucchini, and we are not big eaters. Zucchini are light, as vegetables go, and you should consider your eaters, what else is being served, and how hungry people are. These cook quickly. You can always make more. Note this method lends itself to other vegetables. I had one red pepper that needed using up and prepared it this way after cooking the zucchini. Consider summer squash like crookneck and pattypan when they come into season. Firm tomatoes like Roma, Early girl, and green tomatoes would work as well. I am not fond of eggplant, but it would be ideal here.

Chaat Masala is available at Indian markets or may be purchased online. Mine came from Kalyustan’s, who have no idea I’m talking about them.